Abstract
The effects of different Spirulina concentrations used alone and in combination with citric acid on the oxidative stability of olive oil were assessed. The amounts of primary and secondary oxidation products produced in Spirulina samples were lower than that of the control. The improved oxidative stability indices of Spirulina samples with and without citric acid were in the range of 85.20–94.47% and 258.10–260.21%, respectively. In comparison with the control, Spirulina samples manifested significantly higher carotenoid and chlorophyll contents at the beginning and end of the storage period. The presence of these bioactive compounds results from the presence of Spirulina in the medium and can thus retard the oxidation of olive oil. A higher oxidative stability was reached using BHT in comparison with Spirulina samples. Furthermore, no synergistic action was observed in possible connections between citric acid and Spirulina. In conclusion, Spirulina can enhance oxidative stability and improve the shelf life of olive oil.
Highlights
Olive oil is a major vegetable oil obtained from the mesocarp of the fruits of the olive tree (Olea europaea)
The present study aims to assess the effects of different concentrations of Spirulina on improving the oxidative stability of olive oil, individually or in combination with Citric acid (CA)
Spirulina consisted of protein (63.60%), carbohydrates (17.51%), fat (6.38%), ash (7.03%), and moisture (5.48%)
Summary
Olive oil is a major vegetable oil obtained from the mesocarp of the fruits of the olive tree (Olea europaea). Olive oil contains high contents of monounsaturated fatty acids (MUFAs) and the presence of several minor natural antioxidants, which commonly possess fragrant features and nutritional value. The use of antioxidants from different natural sources has recently attracted considerable attention (Taghvaei and Jafari, 2013). Spirulina can synthesize large amounts of protein with a high quality profile of amino acids, lipids with fatty acids of the ω6 family such as gamma-linolenic acid, and carbohydrates. Spirulina or its constituents manifested antioxidant capacity by several mechanisms based on free radical scavenging and metal-chelating attributes (Santoyo et al, 2006; Bermejo et al, 2008). Spirulina can be used as a promising source of safe and natural antioxidants. Cervejeira Bolanho et al, (2014) prepared cookies with Spirulina and discovered an increase in antioxidant capacity of cookies which included Spirulina
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